Spoke to PIC about switching egg bowl out after a couple of hours. Observed good handwashing.
No violation noted during this evaluation. | 01/11/2016 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: whisk and bowl used to scramble eggs..
Correction: Clean and sanitize these surfaces for food contact every 2 hours of continuous use.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: No hot water available at the fron hand washing sink.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens. CORRECT WITHIN 2 WEEKS.
- Plumbing System Maintained in Good Repair
Observation: Hot water connection turned off due to leak.
Correction: Repair and maintain all plumbing components ans fixtures. CORRECT WITHIN 2 WEEKS.
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07/14/2015 | Routine | |
Spoke about calibrating thermometers and employee health. Health Dept. to provide list of food safety classes.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to correctly answer the minimum required food safety questions to verify demonstration of knowledge.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: bowl and whisk used to scramble eggs.
Correction: Clean and sanitize these surfaces for food contact.
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01/14/2015 | Routine | |
Only foods that are being held over to the next day are for product counting by owner. These items were not date marked because they are not sold. Asked manager to mark these items so that employees know these are not for resale. No current issues with grease dripping. Manager states that there was an issue over the fry holding area but was repaired recently. Spoke with owner over the phone. He has recently purchased the building and is planning on doing some repairs to the exhaust system in that area. Thermometer is on site and used regularly. No evidence of ants or other pests within the facility. Owner has a contract with licensed pest control operator.
No violation noted during this evaluation. | 07/01/2014 | Complaint | |
Repair ceiling. Repair leaking cold water at front line sink. Recommend PIC attend food safety class.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to correctly answer the minimum required food safety questions to verify demonstration of knowledge.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Food Preparation (corrected on site)
Observation: Food is subject to environmental sources of contamination during preparation. A section of the ceiling missing above hot holding food
Correction: Protect unpackaged food from environmental sources of contamination during preparation.
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Temperature Measuring Devices - Food
Observation: The food temperature measuring device (degrees F) located in the drink cooler is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
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01/15/2014 | Routine | |
Health Dept. gave PIC an employee health and allergy awareness poster. Thanks!
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloth improperly used to soak up grease in the hood.
Correction: Do not use wiping cloths in a manner that will accumulate debris and create a harborage situation for harmful bacteria. A better solution needs to be in place for the grease accumulation. Either a hole needs to be cut in the side of the grease tray that is downslope and a grease tray added or the hood needs to tilted in the other direction.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomatoes and slaw cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing sinks in the kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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01/09/2013 | Routine | |
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